Lot's O' Veggie Spagetti & Roasted Brussel Sprouts

1 tbsp olive oil
1 onion diced
1 bell pepper diced
1 tsp minced garlic
S&P to taste
1/4 tsp crushed red pepper
1 tbsp italian seasoning
1 tbsp dried parsley
1/4 tsp paparika
1 16 oz can fire roasted diced tomatoes
1 16 oz can diced tomatoes with basil
1 32 oz can crushed tomatoes

Add olive oil, onion, bell pepper, garlic, S&P, red pepper, italian seasoning, parsley and paparika to a cast iron skillet. Saute for about 5 minutes on medium. Add tomatoes and bring to a boil. Turn down to medium low and cook for about 20 minutes.

10 fresh brussel sprouts
olive oil
s&P

Peel and slice in half the brussel sprouts. Toss into a bag with olive oil and S&P. Coat well. Then roast in the oven on 375 for about 20 - 25 minutes.